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Grilled Greek Potato Salad Recipe

My most requested summer recipe is wonderful warm, cold or at room temperature. Because the potato salad is dressed with a vinaigrette, not mayonnaise, it's ideal for outdoor occasions. —Robin Jungers, Campbellsport, Wisconsin

TOTAL TIME: Prep: 30 min. Grill: 20 min.YIELD:16 servings

Ingredients

3 pounds small red potatoes, halved

2 tablespoons olive oil

1/2 teaspoon salt

1/4 teaspoon pepper

1 large sweet yellow pepper, chopped

1 large sweet red pepper, chopped

1 medium red onion, halved and sliced

1 medium cucumber, chopped

1-1/4 cups grape tomatoes, halved

1/2 pound fresh mozzarella cheese, cubed

3/4 cup Greek vinaigrette

1/2 cup halved Greek olives

1 can (2-1/4 ounces) sliced ripe olives, drained

2 tablespoons minced fresh oregano or 1 teaspoon dried oregano

Directions

1.Drizzle potatoes with oil and sprinkle with salt and pepper; toss to coat. Grill potatoes, covered, over medium heat or broil 4 in. from the heat for 20-25 minutes or until tender.